Venison In Sour Cream
|Venison steak||2 Pound|
|Garlic||1 Clove (5 gm), minced|
|Diced celery||1 Cup (16 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Tart fruit juice||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
Cut venison into 2-inch pieces.
Saute venison and garlic in hot fat in heavy skillet; stir to brown veni- son on all sides.
Spoon venison into 2-quart casse- role.
Saute celery, carrots and onion in remaining fat in skillet for 2 minutes; add 2 cups water, fruit juice, bay leaf, peppercorns and salt.
Blend well; pour mix- ture over venison.
Bake, covered, at 300 degrees for 45 minutes to 1 hour or until venison is tender.
Remove from oven; drain liquid from casserole.
Melt butter in skillet; stir in flour.
Add venison liquid gradually; simmer, stirring constantly, until thick- ened.
Add sour cream and additional salt and pepper if needed; blend well.
Bring sauce just to a boil; pour over venison and vegetables in casserole.